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Chicken with Frozen Vegetables and Glass Noodles

Everyone will love this dish of vegetables, noodles, and chicken! Just don't overdo the salt! This dinner is tasty and light — and honestly fun to make. A far cry from store-bought cutlets with pasta...

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Chicken with frozen vegetables with funchosa
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 10 g
Fats 15 % 4 g
Carbohydrates 46 % 12 g
124 kcal
GI: 33 / 67 / 0
  • How do you make chicken with frozen vegetables and glass noodles?
    1. Slice the chicken into thin strips. Sprinkle it with salt and spices, mix well, and let it marinate — anywhere from 5 minutes to overnight. 2. Heat the oil in a skillet and add the chicken. Fry it over high heat. Cut the onion and pepper into half rings. Add the vegetables (both the frozen mix and the fresh ones) to the chicken and fry a little longer. 3. Bring water to a boil, add the noodles, cover, and let stand for 10 minutes (or follow the time on the noodle package). 4. Stir the sour cream together with a little water and add the mixture to the chicken and vegetables. Season with salt, spices, and pepper to taste, cover, and bring to a boil. 5. Finely chop the dill and garlic. Add them to the chicken and vegetables, stir, and you're done. 6. Drain the cooked noodles in a colander. You can cut them shorter if you like. 7. To serve: plate the noodles and vegetables separately, or toss the glass noodles right in with the vegetables and then divide among plates. The chicken with frozen vegetables is ready. Enjoy!
  • Any oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to avoid entirely, read here.
  • If you use store-bought spice blends, be sure to read the label. They often already contain salt, so keep that in mind or you risk over-salting the dish.
  • For how to cook pasta properly, boil it al dente, choose a quality product to avoid disappointment, and much more, read our article on the ins and outs of choosing and cooking pasta.

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Glass noodles - 351  kcal/100g
  • Frozen Mexican mix - 72  kcal/100g

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